Sambuca (700 ml)

Sambuca as a category traces its commercial roots to the port town of Civitavecchia near Rome, where anise-based spirits were traded along Mediterranean routes — Cristiani plants itself squarely in that Lazio lineage. The liqueur is built on a distillate of

star anise (Illicium verum), the defining botanical that separates sambuca from broader anisette styles, sweetened to the legally required minimum sugar content for the sambuca denomination.

Production follows the traditional Roman method: cold maceration of star anise followed by distillation, then blending with a neutral grain spirit base and sugar syrup to achieve the characteristic viscous body and anethole-driven aromatics. Cristiani

positions itself as a straightforward, unaged expression — no barrel contact, no botanical complexity beyond the anise core — which keeps the anethole character direct and unobscured.

This makes it one of the few sambucas that resists the trend toward flavored or colored variants, staying with the clear, traditional format. Serve neat over three coffee beans in the con la mosca tradition, or as a digestivo base.